Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
Yield: Serves 6
- 2 pounds potatoes, peeled and sliced 1/4-inch thick
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 3 tablespoons flour
- 1 cup cream
- 3/4 cup milk
- 8 ounces shredded sharp Cheddar cheese, about 2 cups, divided
Heat oven to 375° and grease a 2-quart casserole.
In a saucepan, heat butter over medium heat. Stir in the salt, pepper, msutard, paprika, and flour. Stir until smooth and bubbly. Stir in the cream and milk and cook, stirring, until thickened. Stir in about 1 1/2 cups of the shredded cheese and cook until melted.
Combine the sauce and potatoes and spoon into the baking dish. Top with remaining cheese. Bake for 25 to 35 minutes, until bubbly and nicely browned.